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Categories:
Cake eggs sugar vanilla caramel sauce flour baking powder chocolate margarine whipping cream egg eggs chocolate
Viewed: 24 - Published at: 7 years agoIngredients
- FOR THE CAKE:
- 3 Eggs
- 100 grams Sugar
- 1 teaspoon Vanilla Extract
- 1 teaspoon Caramel Sauce
- 175 grams All-purpose Flour
- 1 teaspoon Baking Powder
- FOR THE TOPPING:
- 200 grams Dark Chocolate, Broken Into Pieces
- 1 Tablespoon Margarine
- 100 milliliters Whipping Cream
- 200 grams Egg Yolk Threads
- 6 Mini Almond Eggs
- 1 Tablespoon Grated Chocolate
Method
- For the cake:
- Preheat oven to 180°C (350°F). In a large bowl using an electric mixer beat the eggs with the sugar until creamy and homogeneous. Then, add the vanilla extract and the liquid caramel, without stopping beating. Finally, fold in the flour mixed with the baking powder.
- Grease a standard size 9 1/2-inch bundt cake pan with margarine and sprinkle with flour. Pour the batter into the cake pan, smooth the top and put it into the preheated oven. Bake at 180°C (350°F) for about 20 to 25 minutes (the time depends on the oven). When the cake is cooked, remove from oven, un-mold onto a plate and set aside.
- For the topping:
- In a bowl, place the chocolate pieces along with the margarine. Heat it in the microwave, 30 seconds at a time, stirring in between. Remove from microwave and mix well with a spoon. Pour in the whipping cream and mix to combine.
- Pour the chocolate sauce over the cake and garnish with egg yolk threads, mini almond eggs and grated chocolate.
